Hi friends! The other week, Mark went to Texas with two of the boys, so Fynn and I had some one-on-one time, which doesn’t happen often. It was really nice (he got a little spoiled 😉). We went to see my parents (SO nice having them close again!) and made dinner. Fynn did most of the cooking! We tried this new recipe and it was super yummy so I thought I’d share it with you.
We substituted turkey sausage instead of Italian sausage and it was amazing! It has lots of veggies in it but is hearty and comforting with good flavor. It’s a great way to use up some of your summer vegetables if you like to garden at home! Let me know if you try it 😊
xo, Jaime
Photo and recipe credits to: Simply Recipes
| Prep Time | 20 minutes |
| Cook Time | 90 minutes |
| Servings |
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Ingredients
- extra virgin olive oil
- 1 medium onion chopped
- 2 cloves garlic, sliced
- 1/2 pound zucchini, diced
- 1 small eggplant, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 14.5 ounce can diced tomatoes
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 3/4 pound sweet or old fashioned Italian sausages
- 4 springs thyme
- 1 spring rosemary
Ingredients
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Instructions
- Preheat oven to 400°F.
- Using a large oven-proof pan over medium-high heat, sauté onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
- While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another large skillet over high heat. As soon as the pan gets hot, add enough zucchini cubes to form a layer on the bottom of the pan. Cook over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions. Repeat process until all of the zucchini cubes have been cooked.
- Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked. Add more olive oil as needed.
- Add the tomatoes (and their juice) to your large oven-proof pan with the rest of the vegetables, along with salt, black pepper, red pepper, thyme, rosemary and 1/4 cup of water. Bring to a boil.
- Nestle the sausages in the pan. Transfer to the oven and cook, uncovered, for 30 to 40 minutes, until the sausages are cooked through.
Recipe Notes
Photo and recipe credits to: Simply Recipes
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